Egg Biryani Recipe – Muttai Biryani – Easy Egg Biryani

Egg Biryani Recipe – Easy Muttai Biryani – Tami Nadu style Egg Biryani Recipe – How to make Egg Biryani Stove Top Method – Mutta Biryani – Tamil Style Mutta Biryani – Biryani Recipes – South Indian Egg Biryani Recipe – Egg Biryani – namma veetla we call it mutta 😉 biryani.  This one is a little closer to me, because its easy plus a quick one as its cooked in a rice cooker which does the job perfectly. This dum style biryani is made with a timed rice cooker Zojirushi which yields the best flaky rice with flavors locked within. The later part of the post has the regular stove top pot / pan method.

This is a very long post as i have shared two different methods, pls do not curse me, lol

Chettinad Mushroom Biryani – Chettinad Kalan Biryani

Mushroom Biryani

Palak Biryani

Before we start… a few things to note.

1. If using timed rice cooker which pre- soaks rice with gravy, taking about an hour to finish the entire process. If using regular rice cooker then you may have to soak your basmati rice for 30 minutes and then put under cook mode.
2. Hard boil four eggs and keep them separate.
3. zojirushi electric rice cooker is used for this recipe… you may use also try cooking over stove top in a pan.
4. Indian Gate basmati rice, Shakthi Biryani Masala powder & Store bought Bhajji maavu used for this recipe.
5. If you don’t have Bhajji maavu…use  2 tablespoons Gram flour + 1 teaspoon rice flour + 1/2 teaspoon Red chili powder + little salt.

Heat oil & ghee in a pan, add all the garam masala from table- 2 and saute well.

Now add the sliced onion, green chili, ginger , garlic and mint leaves.

Saute well until the onions turn brown and crisp. It takes time, so patience is necessary.

Once the onions turn crisp… add turmeric powder, Biryani masala powder and  salt. Saute well.

Now add in tomato and yogurt and mix well.

The masala will look thick after sauteing. Switch off.

Add this masala to the rice cooker along with washed rice & water. (Check salt and adjust at this stage)

Mix well to combine and its all set to get into the rice cooker.

Set timer to 1 hour or put it under white mode.

Semiya Biryani 

Thalappakatti Mutton Biryani

Meanwhile lets work on the eggs. In a pan heat oil from table – 4 saute cumin seeds and onions over low flame.

Now beat one egg with Bhajji maavu, red chili powder and little salt.. slice the boiled eggs.

Dunk the sliced eggs in the egg mixture…

By this time the onions get fried with bubbling effect in oil…

Place those coated eggs butt side down…. and cook for few minutes to firm up.

Now flip to the other side and cook for few minutes.

The egg mixture will stick to the boiled eggs along with the fried onions, like shown above. Switch off.

By this time.. the rice will be cooked almost with probably 15 minutes left.., just open the cooker.

Spread that egg mixture over the rice mixture. Close again again and let it dum & cook the rice completely.

Once the cooker sings  – completes the cooking process.. garnish with coriander leaves and some mint leaves. Add a little ghee over it and spread over a wide tray or basin. Gently mix and its all yours to relish! Try our Prawn Biryani       Cracked Wheat Biryani      Ambur Mutton Biryani

This was our meal egg biryani with ennai kathrikkai gravy and onion raita!

Lets see how to make the biryani in a pot / pan – Ingredients and Measures stays the same.

Just soak the basmati rice for at least 30 minutes.

Make the base gravy as mentioned above.

Add the exact amount of water requited.

Bring it to a rolling boil. This step is a must before you add the rice.

Add the soaked basmati rice to boiling gravy.

A little squeeze of lemon juice.

Keep the flame at high and cook for 5 minutes. As it boils the rice will gradually cook. At one point it will not have much room to move around, drinking almost 70% of the liquid from the gravy.

At this stage bring the flame down to low setting.  If possible move the pot to small burner and lowest flame setting.

Cover with a plate and place something heavy on top to dum. Cook for 10 minutes.

Meanwhile make the egg bhaji with ingredients mentioned above.

This is how those egg bhajis look once done. Alternatively you may make simple scrambled eggs too.

After 10 minutes, remove the lid and the rice will be 95% cooked.

Place the egg bhajis on top of the rice, sprinkle some mint and coriander leaves along with drizzle of ghee.

Again, cover the dum for another 5 minutes at low setting.

After you switch off, do not open… let it sit covered for another 15 minutes as its still cooking in its steam.

When done, the rice will be cooked perfectly and its all ready for you to dig in.

Gently mix and its all ready to be served.

Notes

• Serves 4
• You may cook the same over stove top in a pan too.
• This is a timed cooker.. so the entire cooking time along with soaking takes about an hour. If you have a regular cooker just pre soak the rice for 30 minutes and the proceed.